BREAD ROLLS / SWEET BUNS fwithout or with cream made of sugar and vegetable

fat) also colloquially called DOUGHNUT in some rural parts of India

As per Food Safety and Standards Act 2006 made by Food Safety and Standards Authority of lndia
(FSSAT),

BREAD whether sold os white breod or wheat bread or fancy or fruity bread or bun or mosala bread
or milk bread or of ony other nome, shall meon the product prepared from s mixture of wheat atto,
maido, woter, salt, yeast or other fermentive medium contoining one or more of the following
ingredients, namely:-

Condensed milk, mitk powder (whole or skimmed), whey, curd, gluten, sugor, gur or jagg€ry,
khondsori, honey, liquid glucose, malt products, edible starches and flour, edible groundnut flour,
edible soyo flour, protein concentrates ond isolates, vanospati, margarine or refined edible oil of
suitable type or butter or ghee or their mixture, albumin, lime water, lysine, vitomins, spices and
condiments or their extrocts, f ruit ond fruit product (Condied and crystallized or glazed), nuts, nut
products , oligofructose (max L5%) and vinegar:

Provided that it moy olso contoin food odditives specified in these regulations including Appendix A:
Provided further that it moy also contoin ortificial sweetener os provided in regulotion 3,L.3 of this '
regulation and lobel decloration in Regulation 2.4,5 (24, 25,26, 28 & 29) of Food Sofety and
Standards (Packaging and Labeling) Regulations, 20LL.

Here it is made completely clear that Bun is a type of bread and taste or sweetness of various types
of bread may vary as per amount of sugar added in it as ingredient. The less or more sweetness of
bread cannot deny bread its basic identity.

Now find below the ingredients used in Sweet Bun (Doughnut), Bun, Bread and Cake.

Sr. Essential lngredients Sweet Bun Bun Bread Cake

No. ( Doughnut)
1 Refined Wheat Flour (Maida) V v V v
2 Sugar V V v V
3 Salt V V V V
4 Vegetable Oil v v V v
5 Yeast V V V
6 Baking Powder V
7 Water v V V NE*
8 Eggs v**

* : Not essential '

x*:Eggsareessential ingredientsof cakeasper lS97t2:1981 of Bureauof lndianStandardsbut

cakes can also be made eggless.

Also note that in some rural parts of lndia, the cream filled Sweet Bun Rolls are also colloquially
called as Doughnuts. So many bakers use Doughnut as a trade name of the product though it is a
type of Sweet Bun. But this is causing confusion with Ring Doughnut which is a small cake made of
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see that all the essential ingredients of Sweet Bun (Doughnut) are same as those of Buns and Breads
but are different from those of cal<es like water and yeast are essential ingredients for breads and
buns but cakes can be made waterless and also they don't contain yeast as their ingredient but are
leavened by baking powder.

Thus we can come to know that Sweet Buns (Doughnut), Buns and Breads are nothing but different
types of bread itself.

As per the processes:

We can compare the processes used for making Sweet Buns (Doughnuts) and check its similarities
with those of bread

Mixing and kneading process:

After mixing the ingredients, the mixture made for breads, buns and sweet buns (Doughnut) are
completely similar and they are called Stretchy Doughs.This dough can then be kneaded, moulded by
hands and stretched as shown in below image to give any desired shape

While the mixture made for cake is called batter and is semi liquid in form which cannot be kneaded
by hands to give any desired shape and is checked by falling consistency after mixing as show.n in
image below.
 . Fermentation process:

The doughs made moulded in desired shapes for breads, buns and sweet buns (Doughnut) go
through the same fermentation process at certain temperature and humidity either in an open
baking tray or into any baking mould/pan to give it a desired shape as shown in following images.

o Baking process:

The baking parameters of Sweet Buns (Doughnut), Buns, Breads and Cakes are mentioned in the
table below.

Sr. Baking Parameters Sweet Bun Bun Bread Cake

No. (Doughnut)
1 Temperature 270"C 250"C 270"C 160-180"C
2 Time 7 mins 8 mins 25 mins 30 mins.

Here we can see the similarities between baking parameters of Sweet Buns (Doughnuts), Buns and
Breads. Breads take longer time for: baking because it is covered inside metallic moulds so gets less
heat while baking so takes longer time for completion of baking. Cake goes through much lower
temperature as it is a different product than that of bread family so requires different baking
parameters.

So here we can clearly find completely similar processes for Sweet Buns (Doughnuts), Buns and
Breads thus as they belong to the same product family.

As per the taste and appearance of products:

As per the definition of bread in FSSAI, Edible vegetable oil, yeast and sugar can vary in the types
of
breads manufactured to suit different needs of the product. So the taste of the bread may vary with
the amount of these ingredients used in that bread and any variation in the taste of bread cannot
deny the bread its basic identity.

As the product Sweet Buns (Doughnuts) are made to taste sweeter, they are cut in the middle and
filled with a slurry made of sugar and vegetable fat which are nothing different than the ingredients
of the base product.

Also our product Sweet Buns (Doughnuts) are nothing but the buns baked in the elliptical form
which are acceptable as per the Clause 4.1- of lS 8556-1988 of Bureau of lndian Standards (BlS) which
states that the bun shall be baked round, elliptical or any other shape as agreed to between the
purchaser and the vendor.

Here we can also see that Sweet Bun (Doughnut) is a bun in elliptical form as per shown in following
image.

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Also as per Clause 4.3 of lS 1483-1988 Specification for White Bread and Clause 4.4 of lS 8556-1988
Specification for Bun, we can see that pH of the product is a significant requirement of the standard
and it is required to be in the range of 5.0 to 6.0 for both breads and buns which show the similarity
of the product category.

Following are the pH values found in the laboratory tests conducted on our White Bread, Bunpav,
Sweet Buns (Doughnuts) before applying oil, Sweet Buns (Doughnuts) after applying oil and Sponge
Cake.
 Parameter White Bread Bun Pav Sweet Buns Sweet Buns Sponge Cake
(Doughnuts) (Doughnuts)
before after applying
applying oil oil
pH value 5.11 5.64 5.2L 5.20 6.31
Moisture (%) 30.14 20.87 20.33 18.78 19.84

Here we can see that Sweet Buns (Doughnuts) before applying oil and after applying oil are
conforming to the BIS requirements of Bun and not cake and as per FSSAI bun is a type of bread
making Sweet Buns a type of bread. Also we can see that hot oil application process for Sweet Buns
(Doughnut) is not changing its pH value while it's reducing free moisture on surface of the product
by just 1,.5% to increase its shelf life further by around 2 to 3 days. Conventional deep frying process
can increase the pH value of product by around 0.7 and reduce the moisture by around 20 to 25%
which is not happening in this case. Hot oil application of more than 190"C temperature to the baked
Sweet Buns before packing the product further reduces the count of Salmonella bacteria thus
making the product safer for consumption. Hot oil application to the Sweet Buns should not be
considered same as deep frying process but it should be considered just a step used to make product
safer and better for consumption without changing the form of the base product.